Peanut Butter Kisses Cookies

Soft and delicious Peanut Butter Kisses a delicious peanut butter cookie treat topped with a chocolate Hershey Kiss. A classic cookie recipe that everyone loves.

Okay, we all know these cookies are great. This is a recipe you will find on any and every food blog. So what makes mine different?

I won't try to schmooze you into believing this is the one and only recipe to use. But I will tell you that I've included tips to help you along the way to make these cookies easier.

First I'm using my Classic Old Fashioned Cookie recipe. It's a soft Peanut Butter Cookie that will burst in your mouth with goodness.

I love to roll the cookie dough into sugar for an added touch. I also use a small cookie scoop for the perfect size cookie and a wonderful balance of cookie to chocolate which is very important.

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This Peanut Butter Cookie Recipe is thick and chewy. It holds up nicely to create a great base to press a Hershey's kiss into.

Shopping List for Peanut Butter Blossoms

Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda and Baking Powder

Wet Ingredients. Peanut Butter, Butter, Egg, and Vanilla Extract

Chocolate. Hershey Kisses Milk Chocolate

How to make Hershey Kiss Cookies

Making Hershey Kiss Cookies is fun. Start with a great Peanut Butter Cookie recipe.

Preheat oven to 350 degrees and line baking sheet with parchment paper or use baking spray or baking mat.

In a mixing bowl using a hand mixer or use a stand mix cream peanut butter and softened butter together. Add brown sugar and white sugar and cream for 2-3 minutes.

Scrape down sides of bowl as needed and continue to cream. Mix in egg and vanilla extract.

Gradually add dry ingredients of All Purpose Flour, Baking Soda and Baking Powder and mix to combine. Do not over mix.

Scoop cookie dough using a small cookie scoop or a small spoon. Roll cookie dough into sugar before placing on baking sheet. There is no need to place a criss cross pattern on cookie.

Place cookie dough 2 inches apart and bake.

Meanwhile unwrap Hershey Kisses and have ready for hot cookies. As cookies are taken out of oven, quickly place 1 Kiss on top of each Peanut butter cookie pressing down.

Allow cookies to cool on baking sheet. The heat from the pan and cookies will melt Hershey Kiss and stick to cookie. As cookies cool the chocolate will set up.

Allow cookies to cool completely before placing in storage container. Cookies are best if enjoyed with 2-3 days.

Pro Baking Tips

Room Temperature Ingredients. Softened Butter and Room Temperature Egg is best. Allow butter and egg to sit out for 1 hour before mixing ingredients together.

Measurements. Weigh ingredients using a kitchen scale whenever possible. This is an ideal way to ensure proper measurements and consistent baking.

Rolling in Sugar. I love to roll cookies in sugar. I find that the cookies flatten less and you get a nice sweet crispy outside of the cookie too.

Baking Time. Cookies need only baked until the edges are set and center is no longer glossy. Over baking cookies will result in dry hard cookies. Cookies will continue to bake as they cool on cookie sheet.

Baking Sheet. Line baking sheet with parchment paper or silicone mat to prevent sticking

Hershey Kisses.  Remove foil on Kisses while cookies are baking so you are ready to top hot cookies with kisses.

Dry Cookies

Peanut Butter cookies are notorious for being dry and falling apart. The key is to not add to much flour. It's easier said that done but did you know that measuring flour properly will make all the difference?

When ever possible use a kitchen scale to measure. When a scale is not available use the lift, scoop and level method. First lift the flour in the container and add air. Flour naturally settles and it sits. By stirring and lifting the flour you are adding air into it.

Then carefully spoon flour into a measuring cup and gently placing it inside. Once the cup is full use a knife and level off the top.

Do not shake flour as it will settle and more flour will end up in the measuring cup.

This process will help to not use too much flour in the recipe and will give you beautiful soft and chewy peanut butter cookies.

Less flour will result in chewier cookies but could also spread more and become flat. An easy tip is to chill cookie dough to prevent cookie dough from flattening to much.

Storage and Freezing

Cooled Cookies can be stored in a sealed container on counter for up to a week. Cookies are best if enjoyed within 2-3 days.

Freeze cookies by placing in a sealed container for up to 3 months. Allow cookies to thaw on counter before serving.

Substitutions for Peanut Butter Blossoms Recipe

Crunchy Peanut Butter can be used in place of Creamy Peanut Butter for added texture to cookie.

Traditionally Milk Chocolate Kisses are used, but try a Mini Peanut Butter Cup on top, or a Kiss with Almonds. It's delicious.

Enjoy Peanut Butter Hershey Kiss Cookies all year long and for Easter, Christmas, and even Halloween. They are a fun cookie recipe that is timeless.

More Cookie Recipes

We love Peanut Butter, so why not try our Smores Cookie Sandwiches too! Another favorite cookie recipe is Chocolate Chip Pudding Cookies. They are so soft and delicious.